Sentences with phrase «side of the rolled dough»

Not exact matches

Fold or roll the sides of the parchment up to keep the air off the dough and chill it for 30 to 60 minutes.

Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off - centre.

Starting from one of the long sides, roll the dough up, and pinch to seal it closed.

Place the rolling pin on one side of the dough and lift the dough using the wax paper.

Roll sides of dough over to make a 9 - x - 12 inch rectangle.

Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in the center of the dough.

Roll dough into a log starting with one of the short sides.

Gently roll out the dough into a large rectangle, about 9 by 20 inches, with one of the short sides closest to you.

Use 1/4 ″ wooden sticks from the craft store to lay on each side of your dough as a guide while you roll.

Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll.

Once the dough is firm, remove it from the refrigerator, flour the outside and once again, with a long side of the folded dough facing you, roll away from you and into a long rectangle about 1/2 inch thick.

If you roll the dough between wax paper, remove one piece of wax paper and carefully place that side of the dough into the pie pan.

Working in batches, roll dough into 1 - inch balls, and press into bottom and up sides of buttered mini-muffin tins to form shells.

Lift rolled dough into an ungreased 13 × 9 inch baking tray (fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it's original shape to cover entire baking dish) and bring the extra up the sides of the tray.

Roll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the strombRoll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the strombroll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the stromboli.

Cover your working surface with it, rub it into the rolling pin, and sprinkle it on both sides of the cookie dough.

Now spray or butter a loaf pan and place the bread roll seam side down into the pan, pressing the dough gently into the sides of the pan.

Gently pound the top of your dough with your rolling pin, starting in the center and working to the sides to smooth out the butter inside your dough.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Using the short edge of one side of the plastic wrap, begin to roll the dough.

Then, roll up the long side of the dough as tight as you can.

On one of the short sides of the rectangle, gently begin rolling the dough until you have a large log.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

Starting at one of the shorter sides, tightly roll up dough, pinching edges as you go, like you would when making sticky buns.

Starting with the long side of the dough nearest to you, roll the dough up until it looks like a long jelly roll

Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log.

Then, using your hands, gently roll dough ball around the bowl to shape and gather all the dough / flour on the side of the bowl.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

At grill side, roll one ball of dough out into a thin circle.

Take two sheets of parchment or wax paper and roll the white dough into a 6 1/2 x 10 1/2 inch (16.5 x 26.5 cm) rectangle, making sure both sides of the dough are smooth.

Again, take two sheets of parchment or wax paper and roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (16.5 x 26.5 cm) rectangle, making sure both sides of the dough are smooth.

I find it useful to take 2 thin, flat pieces of wood 1/4 ″ thick and put them on both sides of the dough as I roll it out to give me an accurate thickness.

Try to spread out the gianduia a bit and then roll the dough up, starting from the long side of the triangle.

You can roll some dough slightly up the sides of the tin, and you can reuse this parchment to flatten all tins.

Thinly roll out each dough ball into a circle, put a little of the spinach filling into the middle, dampen the edges of the dough, and bring up the sides to seal to form a turnover.

Fold one side of the dough over the other and roll, then seal by pinching on all sides.

Carefully roll the dough circle up onto the rolling pin and unroll it over an ungreased 10 - inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan.

Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms.

Press your thumb into the cut - side of each piece to flatten it and help the dough roll out more evenly.

Scoop the dough out of the mixing bowl and roll it into your mixture so that all sides are coated.

Start rolling up the dough from the long side of the rectangle.

Roll out the dough to fit in the bottom and up the sides of a 10 - inch round tart tin with a removable bottom.

Roll up the dough from the longer side of the rectangle.

ote: If you want a variation, you can also place strips side by side and roll them into a spiral and affix small triangles of white dough on either end, to have the look of starlight mints like in the picture on the top of this post!

Made it again tonight and this timed floured the dough like a woman possessed (both sides of dough, rolling pin, bench) and it was absolutely fine, really easy to work with.

Using lightly oiled fingertips, working with the long side of the dough (16 - inch), roll it up pressing down as you go.

my question might sound a bit obvious (cinnamon rolls are not very usual here in Brazil), but from which of the sides do you start rolling the dough up?

Take the first rectangle of dough, place a weenie on a short side right at the edge, and roll the weenie up tightly in the dough.